estado do tempo
Today is tuesday 16 september, it is 18ºC and partly cloudy in Santiago

18/ Octopus Salad

Ingredients

20 g octopus
1 red pepper
1 green pepper
1 onion
Vinegar
Salt
1 peach
Caper (according to season)
Oil
Vinegar sorbet
Syrup

Recipe

Allow red and green pepper to macerate separately along with onion, oil, salt and vinegar for 12 hours. Blend and set aside.
Crystallise octopus in vacuum-sealed bag with sunflower oil at 90o for 70 minutes.
Laminate peach in a fine strip and put in syrup.

Presentation

Put several pieces of red and green pepper on plate.
Add quenelle of vinegar ice-cream.

Categories: Celiac Sea food Ratings: 10
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